Sig­na­ture DISH

EDP Norfolk - - Bakers And Larners -

Daniel Smith is one of Nor­folk’s top culi­nary tal­ents and ap­peared on BBC2’s Great Bri­tish Menu in 2016. He is Chef Pa­tron at The Wilde­beest, War­wick St So­cial and The Ing­ham Swan (re-open­ing early 2019). We asked him to share with us his Sig­na­ture Dish and he’s cho­sen one of his own favourites that never fails to im­press - Duo of Beef - Char­grilled Beef Fil­let, Nor­folk Braised Beef Cheek, Crispy Pancetta, Cep Mush­rooms, Glazed Cele­riac, But­tered Spinach, Dauphi­noise Potato and Beef Cheek Liquor. Duo of Beef is a dish that of­ten ap­pears on the menu served with sea­sonal veg­eta­bles at The Wilde­beest in Stoke Holy Cross.

Nor­folk-born Daniel is proud of our County’s food and drink her­itage say­ing we’re lucky to have such ded­i­cated pro­duc­ers grow­ing, rear­ing and mak­ing won­der­ful things to eat and drink and he prefers to cook with sim­ple, fresh, lo­cal in­gre­di­ents. He buys the best qual­ity Nor­folk beef from lo­cal pro­duc­ers say­ing that the flavours speak for them­selves. All three res­tau­rants also work closely with Our Farm, third gen­er­a­tion Nor­folk farm­ers Char­lie and Emma Ta­con at Grange Farm in Rollesby whose farm bor­ders theTrin­ity Broads and where the kitchen teams play an im­por­tant role in pro­vid­ing a wide range of fresh, sea­sonal pro­duce for the menu.

Fil­let of Beef has been a long­stand­ing Sun­day Lunch favourite with cus­tomers ever since open­ing The Ing­ham Swan in 2010 and is some­thing he per­son­ally loves to cook and to eat. Daniel says he sea­sons with salt and pep­per, seals quickly in a hot pan then fin­ishes in the oven, us­ing beef drip­ping, till medium/ rare and serves cut in gen­er­ously thick slices.

How­ever, Daniel also com­ments that Beef Cheeks is a cut that un­til re­cently would have been dis­carded but now is seen as an im­por­tant in­gre­di­ent and is def­i­nitely worth try­ing for its rich flavour. In­stead of brais­ing for sev­eral hours in the oven, he sug­gests re­viv­ing an “old-fash­ioned” method and us­ing a pres­sure cooker which is great for a busy, pro­fes­sional Kitchen but works just as well at home.

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